📝 About This Recipe
Experience the soul-warming crunch of traditional Southern fried chicken without the heavy oil and mess of deep frying. This recipe utilizes a tangy buttermilk brine to ensure every bite is incredibly juicy, while a double-dredge flour coating creates that signature craggy, golden crust in the air fryer. It is the perfect marriage of modern convenience and classic comfort food flavors that will satisfy any fried chicken craving.
🥗 Ingredients
The Buttermilk Brine
- 2 lbs Chicken Thighs and Drumsticks (bone-in, skin-on for best results)
- 2 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Buffalo or Louisiana style)
- 2 tablespoons Pickle Juice (the secret ingredient for moisture)
- 1 teaspoon Garlic Powder
The Seasoned Coating
- 1.5 cups All-Purpose Flour
- 1/2 cup Cornstarch (essential for extra crunch)
- 2 teaspoons Smoked Paprika
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
The Finish
- 1 bottle Cooking Oil Spray (High smoke point like avocado or canola oil)
👨🍳 Instructions
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1
In a large bowl or gallon-sized zip-top bag, combine the buttermilk, hot sauce, pickle juice, and 1 teaspoon of garlic powder. Whisk until well combined.
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2
Add the chicken pieces to the buttermilk mixture, ensuring every piece is fully submerged. Cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours).
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3
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes to take the chill off.
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4
In a shallow wide dish, whisk together the flour, cornstarch, smoked paprika, onion powder, oregano, cayenne, salt, and black pepper.
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5
Drizzle 2-3 tablespoons of the buttermilk brine into the flour mixture and stir with a fork to create small clumps; these 'crags' will stick to the chicken and create extra crispy bits.
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6
Remove a piece of chicken from the brine, letting the excess drip off, and dredge it thoroughly in the flour mixture. Press the flour firmly onto the chicken to ensure a thick coating.
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7
Place the coated chicken on a wire rack and repeat with the remaining pieces. Let the chicken rest on the rack for 10 minutes; this helps the coating adhere and prevents it from falling off during air frying.
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8
Preheat your air fryer to 375°F (190°C) for about 5 minutes.
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9
Generously spray the air fryer basket with cooking oil. Place the chicken pieces in the basket in a single layer, ensuring they do not touch. You may need to work in batches.
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10
Liberally spray the top of the chicken with the cooking oil until no white flour spots remain visible. This is crucial for achieving a fried texture.
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11
Air fry for 15 minutes. Carefully flip the chicken pieces using tongs.
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12
Spray any remaining dry flour spots on the flipped side with more oil. Continue air frying for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) for white meat or 175°F (80°C) for dark meat.
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13
Remove the chicken from the air fryer and let it rest on a clean wire rack for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Don't skip the cornstarch; it lowers the protein content of the flour and results in a much crispier crust. Always use an oil spray with a high smoke point and avoid propellant-based non-stick sprays which can damage air fryer baskets. Ensure the chicken is in a single layer with space for air to circulate; overcrowding will lead to soggy, steamed chicken. If you see white flour spots halfway through cooking, spray them with more oil immediately to ensure they crisp up. For the juiciest results, use bone-in, skin-on thighs as they are more forgiving in the high heat of an air fryer.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes and a side of honey-butter glazed biscuits. Pair with a crisp coleslaw to provide a cool, acidic contrast to the savory fried coating. A cold glass of sweet tea or a hoppy IPA cuts through the richness of the chicken perfectly. Drizzle with 'hot honey' (honey infused with chili) just before serving for a trendy, spicy-sweet kick. Serve with classic dill pickle chips and a side of smoky chipotle mayo for dipping.